Buckwheat grain in dietetic meat products
Zbigniew J. Dolatowski
Małgorzata Dudek
Mirosław Budoran
Abstract
The objective of the study was to evaluate effects of different (from 0 to 30%) levels of buckwheat extrudate addition on the physico-chemical properties of low-fat meat products. The result of studies on the texture parameters and sensory evaluation of model meat products (beef and back fat – 1:1) with the addition of buckwheat extrudate are presented. The product texture was studied using the double deformation method – TPA (hardness, cohesiveness, elasticity and gumminess were measured). Model experiments in the study showed that the increasing addition of buckwheat extrudates to the stuffing caused the decrease of hardness, elasticity, gumminess in model meat products. An addition of 5% buckwheat extrudate did not decrease texture parameters of the prepared model products. Organoleptic evaluation ratings of 6 consumers showed that an increasing addition of buckwheat extrudates depreciated the quality of meat products (colour, odour, juiciness, tenderness and flavor were evaluated). The highest grades in the organoleptic evaluation were given to the product with 5% buckwheat extrudate addition. The 10–30% extrudate addition caused a lower level organoleptic evaluation. In the light of the studies presented buckwheat extrudates has been shown to be a useful meat supplement and can be used in dietetic meat products.
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